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How to make Almond Milk, for your homemade pantry, updated for rich or standard versions!

Thursday, February 14, 2019

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This post has been updated to include additional options for making homemade Almond Milk.

I have never been a milk drinker. For the most part, I have been lactose intolerant for dang near my whole life. I have had times when milk was consumed in small amounts and I did OK with digestion, but I was also eating yogurt at the time and I believe yogurt helped with digestion of fresh milk. Now oh so many years later, yogurt and I have parted company and fresh milk is all but off the table.

I have found that sometimes I need a little something to pour over a bowl of cereal, hot or cold. I began purchasing Almond milk at the market. And I must say it was watery and personally I did not like the long list of ingredients beyond water and almonds. So I decided to make my own...

This is a richer almond milk than you can purchase in the market and you will enjoy it over cereal or in a smoothie. I have not served it warm, yet. Maybe a cup of cocoa is not out the question...For those times when you would like to use almond milk in a recipe and standard almond milk (commercially prepared almond milk) is what you are looking for, we have a version for that as well.

Place almonds in a container and cover with water, allow almonds to sit 24 hours to soften.

Drain well.

Making Almond Milk.

Place drained almonds in a blender jar along with 1 1/2 cups of the water, vanilla, and sugar. Blend until smooth. Add remaining water and blend until creamy and the almond bits are very tiny. This may take a minute or more.

Line a fine mesh sieve with dampened cheesecloth, and set over a catch bowl. Pour the blended almonds into the sieve. Let drain completely. To extract all the milk, take the four corners of the cheesecloth and bring them together to gather up the drained almond meal.

Straining the almond puree to make Almond Milk.

Holding firmly to the cheesecloth, gently squeeze the remaining almond milk through the cheesecloth, without dropping blended almonds into the milk.

Place almonds in a container and cover with water, allow almonds to sit 24 hours to soften.

Drain well.

Place drained almonds in a blender jar along with 1 1/2 cups of the water, vanilla, and sugar. Blend until smooth. Add remaining water and blend until creamy and the almond bits are very tiny. This may take a minute or more.

Making Almond Milk using a "nut bag".

Line a fine mesh sieve with dampened cheesecloth or you may use a nut bag, set over a catch bowl. Pour the blended almonds into the sieve. Let drain completely. To extract all the milk, take the four corners of the cheesecloth or the two corners of the nut bag and bring them together to gather up the drained almond meal.

Place in a jar with a tight-fitting lid. Refrigerate. Note: Almond milk will separate during storage, shake before using.

Enjoy!

"Spent" almonds from making Almond Milk, these will be made into almond flour.

The almond paste left from making almond milk is easily turned into almond flour for baking, stay tuned for directions for this process. UPDATE: How to make Almond Flour, a simple frugal process.

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Since we gave up on regular milk I've so been wanting to try making our own almond milk! This looks wonderful! We would love to have you at our To Grandma's house we go link party that opened this Wednesday morning and lasts all week! Its at grandmashousediy.com :)

It looks so easy! Now to just get off my duff and make it. Hubby and I aren't big milk drinkers, we usually just use powder milk if we need it for cooking. This might be a good alternative. Thanks for sharing on the #WasteLessWednesday Blog Hop!

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